Ingredients

Group Whoopie pie
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.200
100
Eggs
0.050
25
BAKELS SHORTENING
0.020
10
Water
0.030
15
Total Weight: 0.300
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.200
-
APITO PEPPERMINT PASTE
0.001
0.5% based on Bakels Dark Choco Fudge
Cashew nuts (chopped, lightly roasted)
0.020
-
Total Weight: 0.221

Method

How to do it:

1. Place all ingredients in a mixing bowl.
2. Using a paddle, mix on low speed for 1 minute.
3. Scrape down the sides and bottom of the mixing bowl. Mix on low speed for another
3 minutes.
4. Put the mixture in a piping bag.
5. Pipe the mixture on a silicone sheet, measuring about 4cm in diameter.
6. Bake at 180°C for 15-20 minutes.
7. Set aside and cool.
8. Apply filling in between two whoopie pies.

Filling
1. Mix all the ingredients together.

Yield

35 piece, 3-4cm diameter

Ingredients

Group Whoopie pie
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.200
100
Eggs
0.050
25
BAKELS SHORTENING
0.020
10
Water
0.030
15
Total Weight: 0.300
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.200
-
APITO PEPPERMINT PASTE
0.001
0.5% based on Bakels Dark Choco Fudge
Cashew nuts (chopped, lightly roasted)
0.020
-
Total Weight: 0.221

Method

How to do it:

1. Place all ingredients in a mixing bowl.
2. Using a paddle, mix on low speed for 1 minute.
3. Scrape down the sides and bottom of the mixing bowl. Mix on low speed for another
3 minutes.
4. Put the mixture in a piping bag.
5. Pipe the mixture on a silicone sheet, measuring about 4cm in diameter.
6. Bake at 180°C for 15-20 minutes.
7. Set aside and cool.
8. Apply filling in between two whoopie pies.

Filling
1. Mix all the ingredients together.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Pie